Influence of the carrier material on the stability of chokeberry juice microcapsules
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Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences (SGGW), Warsaw, Nowoursynowska 159c, 02-776 Warsaw, Poland
Publish date: 2019-10-29
Acceptance date: 2019-06-05
Int. Agrophys. 2019, 33(4): 517–525
Anthocyanins from chokeberry show significant health-promoting properties. Unfortunately, they are sensitive to environmental factors and require protection. Spray drying with carrier materials is a viable method used to protect sensitive ingredients. However, the choice of carrier material in this process is crucial. The aim of this study was to examine the influence of the carrier type on the dry matter, density, colour, hygroscopicity and anthocyanin content in powders after spray drying and storage. Low-crystallized maltodextrin, arabic gum, mixtures of maltodextrin and arabic gum (1:1; 2:1; 3:1) and rice starch were used as carriers. All powders showed a high dry matter content (96-99%) and low hygroscopicity (0.136-0.2 g H2O g-1 d.m.), indicating a good potential for the protection of microencapsulated anthocyanins during storage. However, after storage tests for anthocyanin content, the optimal carrier was found to be maltodextrin.
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